This is what I call comfort food! Eve made this from a very popular NYT recipe by Melissa Clark. Heat your oven to 220ºC (425F). Heat some olive oil in an ovenproof pan or skillet over medium-high. Crumble 350g (¾ of a lb) of Italian sausage (we used pork and fennel sausage) into a skillet…… Continue reading sausage and ricotta pasta bake
spiced rum Christmas cake
Now is the perfect time to make a fruit cake for Christmas – plenty of time to feed it rum! Adapted from this recipe by Laura from A beautiful PLATE. First chop 300g (2 cups) of dried apricots, 160g (1 cup) of unsweetened black figs, 160g (1 cup) of unsweetened sour cherries and 120g (¾ of a cup) of dried unsweetened…… Continue reading spiced rum Christmas cake
montadito
Montadito is Spanish for bread or toast with toppings, basically tapas on toast. These are excellent as pre-dinner nibbles or as a delectable lunch. Using fresh produce from the garden and served on lightly toasted sourdough rye bread, these four are from or inspired by the cookbook MORO easy by Sam and Sam Clarke. Pepper,…… Continue reading montadito
roast vegetables with orzo and olives
This makes a great meal on it’s own or serve it as part of a larger menu. From the wonderful cookbook MORO easy by Sam and Sam Clarke. Preheat your oven to 220ºC (435)F). In a roasting tray or dish with some depth combine 2 sliced zucchinis (courgettes), 1 quartered and sliced eggplant (aubergine), 1…… Continue reading roast vegetables with orzo and olives
roast garlic and coriander chicken
Moroccan flavours of sweet poached garlic, coriander (cilantro), saffron and cumin are stuffed under the skin of this wonderfully moist roast chicken. From the fabulous cookbook MORO by Sam and Sam Clarke. For the stuffing break up 3 garlic bulbs, discarding any woody bits and place them in a small saucepan with skins on. Cover…… Continue reading roast garlic and coriander chicken
sour cherry ice cream
I love sour cherries and this delightful ice cream, fragrant with almond flavour and full of cherries and chunks of dark chocolate doesn’t disappoint. Adapted from this recipe from The Kitchn. In a saucepan combine the contents of a 680g (24 oz) jar of morello cherries with ½ a cup of sugar and bring to…… Continue reading sour cherry ice cream
kimchi fried udon
Udon (うどん) are thick wheat flour noodles commonly used in Japanese cuisine. In Korea they’re called udong-myeon (우동면). I bought fresh noodles but there are excellent dry and frozen options available. Kimchi and bacon provide a punch of flavour in this quick and tasty meal from Sue of My Korean Kitchen, First make the sauce…… Continue reading kimchi fried udon
green mango salad
Fifi made this delicious southern Vietnamese green mango salad. The recipe, from KOTO a culinary journey through Vietnam by Tracey Lister & Andreas Pohl, includes sliced beef but is also delicious without. In a bowl combine 2 shredded green mangoes, 100g (3 oz) of bean sprouts, 4 thinly sliced red Asian shallots, I thinly sliced…… Continue reading green mango salad
kau yuk
Kau Yuk is a Hakka dish of triple cooked pork belly. It’s a complex dish to make but luckily I know Kimleng Kittikhoun who cooks this for festive occasions. Thomas documented the entire cooking method which follows below. This recipe will make 2 large bowls, or enough for 6 people. Scale up the recipe as…… Continue reading kau yuk
triple chocolate buckwheat cookies
Buckwheat lends a nuttiness to these very chocolatey cookies from the inimitable Nigella Lawson. Soft with a satisfying cake-like texture they’re also gluten free! Chill 150g (5½ oz) of dark chocolate chips in the fridge or freezer. Preheat your oven to 180ºC (350ºF) and line a couple of baking sheets with baking paper. Roughly chop…… Continue reading triple chocolate buckwheat cookies
michelle picker cooks 